Tibetan kefir mushroom is a combination of bacteria and yeast in proteins, fats and sugars. This symbiotic culture resembles cauliflower in appearance. As soon as the Tibetan kefir mushroom is covered with milk, the fermentation process is started by the action of many types of bacteria and yeast. Kefir bacteria metabolize milk sugar into lactic acid, resulting in a sour, slightly effervescent, slightly alcoholic drink with a consistency similar to thin yogurt, which is generally tolerated by people allergic to lactose. In the early 20th century, fermented kefir in small dairies reached 1% to 2% alcohol, but kefir produced commercially by modern methods has less than 1% alcohol due to reduced fermentation time.
Kefir is becoming more and more popular these days due to its health benefits. Many different bacteria and yeasts are found in the kefir sponge, which form a complex and highly variable community of microorganisms. These human-friendly organisms multiply rapidly in milk. Their action in the intestines consists, among other things, in the fact that they create an unfavorable environment for various pathogens, thereby displacing them. Home-made kefir has about 10 times more probiotic organisms than commercial kefir, because the process of making commercial products involves pasteurization.
The kefir drink prevents the accumulation and rotting of food in the intestines and deacidifies the body. In the digestive tract, it can deal with various unwanted yeast, bacteria and viruses and also significantly stimulates the immune system. Thanks to the fact that milk kefir feeds on lactose from milk, it can also be consumed by people who are allergic to this substance.
There are indications that the Tibetan kefir mushroom alleviates liver complications or high blood pressure. It also helps to reduce the symptoms of civilization diseases, stress and depression.